Source: Melissa Clark of the NY Times
- 2 cups (256 g) all-purpose flour
- 2/3 cup (134 g) granulated sugar
- 1 scant tablespoon of finely chopped fresh rosemary (see photo above)
- 1 teaspoon plus 1 pinch kosher salt
- 1 cup (227 g) unsalted cold butter, cut into 1-inch chunks
- 1 1/2 tsp. honey
- Heat oven to 325ºF. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and honey, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth.
- Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: rosemary, shortbread, butter, Melissa, Clark, food processor